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Muffaletta




Source of Recipe


CF..Weed


List of Ingredients






Real N'awlins Muffuletta

1 Cup pimento-stuffed green olives, crushed
1/2 Cup drained kalamata olives,crushed
2 Clove garlic, minced
1/4 Cup roughly chopped pickled cauliflower florets
2 Tbl drained capers
1 Tbl chopped celery
1 Tbl chopped carrot
1/2 Cup pepperoncini drained
1/4 Cup marinated cocktail onions
1/2 Tsp celery seed
1 Tsp dried oregano
1 Tsp dried basil
3/4 Tsp ground black pepper
1/4 Cup red wine vinegar
1/2 Cup olive oil
1/4 Cup canola oil

2 (1 pound) loaves Italian bread (I made 1 large sandwich using 2/3 0f the dough from the recipe below
baked in a parchment lined 16" pizza pan)

8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella or cappicola
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese
lettuce (optional)

Directions
1. To Make Olive Salad: In a medium bowl, combine the~
green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.~

2. To Make Sandwiches: Cut loaves of bread in half~horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil.
Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella,mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.

Note: Added a top layer of lettuce before putting top on.

3. Wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread. Many recipes suggest weighting the top dowm while sandwich is in refrigerator.



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Simple Crusty Bread

Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)


Time: About 45 minutes plus about 3 hours’ resting and rising

1 1/2 tablespoons yeast

1 1/2 tablespoons kosher salt

6 1/2 cups unbleached, all-purpose flour, more for dusting dough

Cornmeal.


1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate (dough is much improved when refrigerated at least over night), covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Yield: 4 loaves.

Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan or on parchment paper. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.

~~~~~~~~~~~~~~~~~~~~
Nancy's Asiago Bread Variation

1 Cup fresh Asiago + plus addional for sprinkeling on top of loaves*

Follow the directions for the Simple Crusty Bread but toss the cup of shredded asiago with a little of the flour then add with the rest of the flour.

The flavor will be more intense if you leave out at least 3 hours and refrigerate at least 24 hours before using.

Before baking brush partially risen bread with a mixture of one egg beaten with 1 Tbsp of water and sprinkle with additional shreded Asiago cheese. Slash top of loaves and continue to let rise until doubled. In the above recipe the 40 mins of rest time is for room temp dough. The additional 1 hr is for when the dough is cold. The recipe makes 3-4 loaves depending on the size or "hunk" of dough you pull out of the batch. With the cheese in the dough I try to use all the dough up in seven days. The flavor really does improve with age.

*I've been finding the fresh Asiago at the Oleson's store in Charlevoix. You can make it with the aged but the fresh is easier to shred and I like the flavor.


Recipe